Nectarine frosé recipe

Nectarine frosé recipe

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Nothing screams of summer like this sweet, refreshing frosé. Boasting juicy nectarines, which are at their best from May to September, this vegan, dairy-free and gluten-free dessert is perfect for when the heat is on. If you can’t get nectarines, you can always substitute with peaches. See method

  • Serves 6-8
  • 35 mins to prepare and 5-10 mins to cook, plus overnight chilling
  • 188 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 75cl bottle rosé wine
  • 100g caster sugar
  • 250g (8 3/4oz) nectarines, stoned and roughly chopped, plus wedges to serve
  • ½ tsp vanilla extract
  • 5 ice cubes

Each serving contains

  • Energy

    790kj
    188kcal
    9%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    26g 29%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 25.9g Protein 1g Fibre 0g

Method

  1. Pour the wine into a large, shallow tin or freezerproof container and freeze overnight – it won’t freeze solid.
  2. Meanwhile, put the sugar and chopped nectarines in a saucepan with the vanilla extract and 100ml (3 1/2fl oz) water. Cook over a gentle heat for 5-10 minutes, until the sugar has dissolved and the nectarines are soft, translucent and juicy. Cool, then chill in the fridge overnight.
  3. When ready to serve, put the frozen wine and chilled nectarines and syrup in a blender with the ice and blitz until smooth. Pour into dessert glasses and garnish with a nectarine wedge in each. Serve immediately.

Freezing and defrosting guidelines

Freeze the frosé only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Fruity summer dessert recipes

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